Andreas Viestad's New Potato Salad With Herbs and Green Beans

Ingredients

• 2 1/2 lbs tiny new potatoes
• 1 tablespoon sea salt
• 2/3 lb green beans
• 2/3 cup chopped herbs, like mint, thyme, parsley and basil
• 2 garlic cloves, crushed
• 2 tablespoons capers, drained
• 1 tablespoon lemon zest, grated
• 1/2 cup extra virgin olive oil
• 3-4 tablespoons fresh lemon juice
• fresh ground pepper

Directions

1. 1

   Place potatoes in a large saucepan with 1 tablespoons salt and enough water to cover generously. Bring to a boil and cook about 15 minutes, until the potatoes are tender but still firm in the center. Drain potatoes, allow to cool a bit, then cut them in half and place in a large bowl.

2. 2

   Meanwhile, cook green beans in lightly salted boiling water for 5 minutes, until just tender. Drain, add beans to the warm potatoes, then add herbs, garlic, capers, and lemon zest. Combine oil and lemon juice and pour over the potato-bean mixture; toss to mix well and season with salt and pepper to taste. Let stand for a few hours at room temperature so that the herbs will have time to flavor the vegetables. Garnish with edible flowers if you like.